try to make kheer or something milk based in a NON STICK degchi. infact, dont even boil milk in non stick degchis. the milk gets burnt from the bottom and gets stuck to the degchi and causes all the milk to get a burnt smell.
once before i made this mistake too. but i thought maybe the degchi was just a bad quality one, since in that one the milk stuck to it so bad, the non stick lining came off with it as well.
but today i was using a good quality non stick degchi and the same thing happenned.
last time i had to throw away two killos of milk as the burnt smell had come into the milk for the kheer real bad and even with tons of illaichi it wont go, but today alhamdulillah i noticed early on so i just took out the milk from the top and filtered it and DANG there was this whole black layer stuck to the bottom of the degchi :yukh: which was causing the burnt smell in the milk…
Ah well, I had the best-tasting sooji ka halwa that day (even though I am not particularly fond of sooji ka halwa), however the best item was the palao brought by a friend's wife. Wow! What I couldn't figure out was that after a healthy serving of that palao, how was one supposed to spend the night in praying.
Shab-e-baraat is good because so many fancy dishes are exchanged that one day, that we can have a proverbial dawaat-e-shiraaz just on the exchnage items. :)
[QUOTE]
*Originally posted by irem: *
try to make kheer or something milk based in a NON STICK degchi. infact, dont even boil milk in non stick degchis. the milk gets burnt from the bottom and gets stuck to the degchi and causes all the milk to get a burnt smell...
[/QUOTE]
aunty
how did they make good kheer before non stick was invented?
dance na ayye, dance floor uneven wali baat hai yeh :)
i was only saying that using non stick pots for boiling the milk does not work but using the normal degchi jo pakistan mein hoti hayn, steel/aluminium wali works, is mein kheer na bananay anay wali kon si baat hae
did you add rice right away with the milk..if yes then you did wrong.. the tip is add rice after thickning the milk. just cook the milk for 2-3 or 3-4even, and then add rice you can even add a pack of half n half and condensed milk before adding sugar. when you add condensed milk first check the sugar and then add more..dont know if it helps you or not…if yes then great..
sticky or non sticky degchies...
you have to keep stirring.... :)
it will stick anyways Irem,
and if you are done with making kheer,
its some fun to scratch the Kheer that is left in the degchi....
remind me off back in the days....
ungli se Jo kheer bachti thi nikaal kar Kha Jaate the.. :)
** tipz ** u dint say what happenned AFTER they ate it
** lusi ** thanks for the tips :~) i usually add the rice right when the milk boils per it never burns when i use the normal pots – only this time when i was using a non stick one, and last time when i was using a non-stick one..
but next time ima make kheer i’ll try ur tips coz they sound good :k:
** hanie ** :~) haan yaara i love to eat that kheer woh jo chipki hui hoti hae end mein :~) i was stirring par phir bhee jal gayi - mujhay lagta hay handi ka masla tha kyun ke jab normal haandi mein banati hoon toh aisay naheen hota par is mein toh hilanay ke bawajood neechay se bilkul jal gayi..
as the burnt smell had come into the milk for the kheer real bad and even with tons of illaichi it wont go, but today alhamdulillah i noticed early on so i just took out the milk from the top and filtered it and DANG 
there was this whole black layer stuck to the bottom of the degchi :yukh: which was causing the burnt smell in the milk…
is se toh acha hae ke mein cooking hi chor doon 
:k: u r rite. Waise khana banana to mujhe bhi aata hai, magar woh sirf main hi kha sakta hoon
:k:
